Corn Fritters with Mayoketchup Sauce

Corn Fritters with Mayoketchup Sauce (Serves 4-6) – Vegan, Dairy-Free, Gluten-Free (use GF AP Flour)
The kids are visiting family this week. They love to squeeze in a few weeks in the summer visiting family but then we are left missing them. 😦 Typically when it is just Seth and I, we can very quickly fall into the routine of rice and beans for dinner…every day! Just as we are creatures of habit…I made a bag of Black Eyed Peas and a pot of brown rice. I prepared corn fritters to add with the rice and beans.
Originally I wanted to make and share this recipe last week on National Corn Fritter day (07/16). I missed it so I’ll share it today – National Junk Food Day, I don’t quite count this as junk food…although it is fried.
These Corn Fritters are fluffy, slightly sweet and scrumptious. While thinking of a sauce to pair with the fritters I had a nostalgic moment. Mommy frequently made Sorullos (Sorullitos) [I’ll share this recipe one day soon] when we were kids – these are basically a Puerto Rican style corn fritter sticks made from corn meal – typically an appetizer or side and ALWAYS served with Mayoketchup (which is exactly what it sounds like, lol). Please try this tasty treat. Enjoy!Ingredients: 1 (16oz Pkg) Frozen Corn, thawed (3 Cups)
1 Cup All Purpose Flour
½ Tbsp Baking Powder
2 Tsp Potato Starch
1 Tbsp Sugar
¼ Tsp Cayenne Pepper
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Cream of Tartar
¾ Cup Non-Dairy Milk (Soymilk)
Oil for Frying

Directions:
-Heat oil (Vegetable or Canola) to 365-370 degrees.
-Combine all dry ingredients – whisk together to combine.
-Add Soymilk and thawed Corn, stir to combine.
-Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.
-Cook until golden – about 5-6 minutes, flipping halfway through cooking.
-Remove and drain on a paper towel. Enjoy!

Yes definitely! I actually measured out 3 Cups of corn, so that should work out perfectly. 🙂 Yes, I was being a bit modest with the Sriracha myself, that’s the beautiful thing about the sauce (most of my sauces) make them as spicy as you’d like. I love garlic so sometimes I’ll add more than a clove too. 🙂
Thanks for stopping by and checking it out.

About Me

Welcome to Vegan Rescue! I appreciate you stopping by, my name is Jessica Williams, I currently hail from Pennsylvania outside of Philadelphia. I hope to inspire you through my vegan recipes. I’m an avid home chef and enjoy photography also. Vegan since 2011, I take much pleasure in creating, reinventing (veganizing) and indulging in vegan deliciousness with my husband and children.